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Tomato Gravy is such a Southern dish served over biscuits for breakfast, rice for supper or mashed potatoes. I like it with pasta and I use leftover gravy in hamburger dishes. A great way to use up all those tomatoes from the garden.

My mother’s was substantially similar but she added cream or milk to give a creamy consistency. We called it Tomato Sauce. Served it over rice usually with butter beans and either fried pork chops or country fried steak. Daddy would usually make his dessert out of a biscuit with tomato sauce. What a sweet memory. I’ll get cooking soon.

I’m from southeast Alabama and my mom made this all the time when we were kids. it was one of our favorite meals. we always had it with homemade biscuits but it goes great with just about anything, breakfast, lunch, or dinner. she’s showed me how to make it myself and it is one of my go to meals because my family loves it. I make mine with cooking oil because I didn’t like the consistency with the bacon drippings. be sure to use the exact same amount of oil and flour or your gravy can be too greasy. potato gravy is delicious as well!

I still make this for my daughter and myself.It is my favorite .breakfaast food with biscuits.I make a large pot of it and freeze it in small containers.I buy Mary bs biscuits and have tomato gravy and biscuits about every other day.

Southern comfort foods may have come from the depression and food rationing era when women had to be creative, people grew their own veggies and learned to make many uses of what they had. Just a thought. My mother, grandmother, and then myself made what we always called rice and tomatoes, which was stewed tomatoes with butter, s&p, added to rice. It is one of my family’s favorite comfort foods. We just left out the step of adding it to roux to make it a true gravy. No clue why not, but it sounds DELISH!!

My Mom lived 104 years & was taught by her Mom how to make this tomato sauce (that’s what she called it). She would serve it over steaming rice & bacon on the side. It was a favorite lenton dish without the bacon of course, fried fish was served during our lent season. Living in Louisiana, fish was always available. This is so tasty !!!

I’m from PA and my mom was from WVA. She used to make tomato gravy every summer with tomatoes from our garden. We always served it over mashed potatoes. I will have to make this recipe. It’s been a long time since I’ve had it and now that I’ve found the recipe I can’t wait to have it again!

I’m from east TN., and had never eaten this until I was grown, from my now ex mother-in-law from central FL. The recipe is pretty much the same, but they always served it over rice. They eat a lot of rice in central FL. It’s really good, much better than you would think. I haven’t made it in a long time, but seeing this makes me want to!

Ohh, I’m so glad I found this! I haven’t had it in so long and this sounds exactly like what I grew up eating. I do remember that my mom and mawmaw used canned tomatoes in theirs. I have to make this soon, for old times sake…. Thanks for sharing.

Well, I got around to making this tonight, and it was just like I remembered many years ago. Brings back so many memories….. I used canned tomatoes and butter since I didn’t have bacon fat. My husband ate 2 biscuits covered with it after telling me beforehand that he didn’t like tomato gravy!!! LOL Thanks for sharing a recipe that I had totally forgotten about.

I am from Italian descent and made tomato gravy for my Southern husband all the time. I added a little grape jelly to it instead of sugar to take a little of the acid out and used butter instead of bacon. We liked it over toast. Good way to use up stale bread.

Do you have a recipe for tomato jam or preserves? I know my mother used tomatoes, sugar, pectin and lemon slice’s, I think that was all. We ate it on biscuit’s or toast. I would appreciate a reply if you have time.

Hi Marsha, I have my mother’s handwritten recipe. You know how the older cooks used a little of this and that. I am giving you her instructions. I have made it by this recipe before but just had to guess at most of what I was doing. This is for Ripe Tomato Preserves or yellow tomato preserves. 5 lbs. firm red or yellow tomatoes. 5 lbs. sugar. 1 lemon sliced, 1 teaspoon ginger. Skin and cut up tomatoes and add other ingredients. Cook till thick, stirring. 40 to 45 minutes.Pour into jars and seal.

I am 59 and have always enjoyed tomato gravy…As a child, Mom served it with salmon patties and grits…I still do, as well as adding fried chicken to the gravy…Momma used to smother her fried chicken with gravy…I like the tomato gravy better with the chicken…

My dad recently passed away. When he still felt well enough to eat, one of the last things he asked for was tomato gravy. We always put molasses over our biscuits; then, topped them with tomato gravy. If you don’t have homegrown tomatoes, canned aren’t too bad!!

My folks always fried cube steak–then made tomatoe gravy–Lots of times we put the steak into the gravy to smoother-always served steamed rice with this.My crowd will often ask for it for supper. Can’t get any better than this

I think this must be a deep South dish as one commenter mentioned we don’t eat it in east TN. I never had it till I moved to central FL. & a friend native to the area made it for me. I found it to be mighty tasty — anything with homemade biscuits is ok in my book! 🙂 We always had sliced homegrown ‘maters with our gravy & biscuits in the summertime so, this is just a spin on that I reckon.

My mother was from Mississippi and she just took homemade canned tomatoes and put them over her biscuit and then she would make what she called Streaky Gray which consisted of bacon drippings and black coffee, she would use the drippings from the bacon and when it was hot she would add the black coffee. So she would take this gravy and put it on top of our biscuit and then salt and pepper. NO one has ever heard of this unless u lived deep in the south of Mississippi. It was great, we also put the streaky gravy on our over easy eggs. I know people are thinking instant heart attack,LOL I eat it very rarely but she lives a good life of 87.

My Grandmother made this, just a little thicker, and served it atop collard greens, with homemade buttermilk “biskits”, That was many many moons ago as I am now a Great-Grandmother. Such memories, not a care in the world, and collards with thick tomato gravy plus biskits, mmmm…<3<3<3…LYM

My mother never used any meat drippings of any sort, she used butter instead. She made the roux with butter and flour. Then, added the tomatoes, salt and pepper. I loved her tomato gravy over buicuits. Miss

Hi Diana, Thanks for stopping by. Your mother’s tomato gravy sounds great as well. My mother was a wonderful cook. No matter where we go or what we do, we will never find anyone that cooks like our mother. So happy to have you here.

Yes, it’s definately southern. I’m from MS and have eaten it my whole life. Actually it is my very favorite thing to eat and after 18 yrs of marraige have convinced my husband the same. As a kid I didn’t realize that everyone didn’t eat it or even know what it was unti we went on vacation TN (which I consider the South). When I tried to order it in restaurants and they looked at me like I was crazy and offered me bisquits and white gravy instead. My recipe is very similar to y’alls execpt I add a little onion to mine when browning the roux. It adds a great layer of flavor to it and that’s the way my mom did it. I have recently found that it is also good on grits.

I live in Ga. grew up in south Ala. Ate tomato gravy a lot sometimes for breakfast and sometimes for supper. My children in their 4o’s that’s what they always want me to make unless it’s the holidays. Homemade biscuits and tomato gravy with bacon nothing no better. I do not add sugar or garlic just good old comfort food.

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